To prepare: Heat the oil in a large pan and cook the onion, garlic, and hot peppers for 3-4 minutes, until soften. Add the ground beef and five-spice powder and cook for 3-4 minutes more, stirring, until the meat begins to brown.

Add the kidney beans, tomatoes, and coffee. Bring to a boil and simmer for 20 minutes (until the mixture is thick and fairly dark). Season to taste.

Fill the taco shells with shredded lettuce, then pile in the chili mixture. Top with a spoonful of sour cream. If desired, a shake of paprika, and serve with a leafy green salad.